Ingredients

• 10 oz farfalle (bowtie pasta), about 4 cups (regular or gluten-free)
• Salt, for boiling pasta
• 2 tbsp olive oil
• 1 tbsp butter
• 1 cup diced yellow onion
• 2 tsp minced garlic
• 16 oz cremini mushrooms, cleaned and sliced
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ½ cup low-sodium vegetable broth
• ¾ cup shredded Parmesan cheese (or plant-based alternative), divided
• ½ cup half-and-half or heavy cream
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• ½ tsp red pepper flakes (adjust to taste)
• 5 oz fresh baby spinach

Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the farfalle until al dente, following package instructions.
   • Drain and set aside.
2. Sauté the Vegetables:
   • Heat olive oil and butter in a large pan or Dutch oven over medium heat.
   • Add the diced onion and sauté for 2-3 minutes until softened and lightly browned.
   • Stir in the garlic and mushrooms, cooking for another 3 minutes until the mushrooms release their liquid.
   • Increase heat to medium-high and continue sautéing for 3-4 more minutes until most of the liquid evaporates and mushrooms are slightly golden.
3. Prepare the Sauce:
   • Season with salt and black pepper.
   • Pour in the vegetable broth, then reduce heat to medium-low.
   • Stir in the cream, ½ cup of Parmesan cheese, Italian seasoning, smoked paprika, and red pepper flakes.
   • Let simmer for 1-2 minutes until the sauce thickens slightly.
4. Combine Everything:
   • Add the drained pasta and toss to coat in the sauce.
   • Stir in the spinach, mixing until wilted.
   • Sprinkle with the remaining Parmesan and remove from heat.
5. Serve & Enjoy:
   • Garnish with extra Parmesan and red pepper flakes, if desired.
   • Serve warm and enjoy!

Nutrition